Freezer Salsa
Whip up a batch of vibrant and fresh Freezer Salsa, the ultimate make-ahead condiment that brings the taste of summer to your table year-round! Packed with ripe Roma tomatoes, zesty lime juice, and a hint of heat from jalapeño peppers, this no-cook recipe is a breeze to make in just 20 minutes. A perfect balance of smoky cumin, fragrant cilantro, and a touch of sweetness creates a flavor profile that’s as versatile as it is delicious. Blend it to your preferred consistency—chunky or smooth—and enjoy it as a dip, taco topping, or an accompaniment to grilled favorites. Easily stored in freezer-safe containers, this salsa is your go-to solution for meal prep or party planning. Skip the store-bought version and savor the homemade taste of this freezer-friendly salsa whenever you please!
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Recipe Information
Ingredients
- 10 count Roma tomatoes
- 1 count Green bell pepper
- 1 count Red onion
- 4 count Garlic cloves
- 1 count Jalapeño pepper
- 1 cup (loosely packed) Cilantro
- 2 tablespoons Lime juice
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Sugar
Instructions
Wash and dry all fresh produce thoroughly.
Core the Roma tomatoes and roughly chop them into chunks. Set aside.
Remove the seeds and stem from the green bell pepper and chop into medium-sized pieces.
Peel and roughly chop the red onion into quarters.
Peel the garlic cloves and leave them whole.
Carefully remove the seeds and stem from the jalapeño pepper for a milder salsa, or leave the seeds for extra heat. Chop it into a few pieces.
Add the chopped tomatoes, green bell pepper, red onion, garlic cloves, jalapeño pepper, and fresh cilantro to a food processor or blender.
Blend on low speed for a chunky texture or on high speed for a smoother salsa, stopping periodically to scrape down the sides of the processor if necessary.
Add lime juice, cumin, salt, and sugar to the food processor, and pulse a few more times to mix everything evenly.
Taste the salsa and adjust seasonings if needed, such as adding more jalapeño for heat or more lime juice for acidity.
Transfer the salsa into freezer-safe containers or resealable plastic freezer bags, leaving about 1-inch space at the top to allow for expansion during freezing.
Label and date the containers, then place them in the freezer.
Thaw the salsa in the refrigerator when ready to use. Serve chilled or at room temperature with tortilla chips or as a topping for tacos, burritos, or grilled dishes.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 29.4 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2231 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
